 Inside, there were long lines of ribbon lights along the ceiling and floor, the windows were darkly tinted, and the chairs were covered in a heavy red velvet. This is the first time I really remember spending time with Albert Katz, entrepreneur and owner of Katz and Co.
We were all giddy with silliness from a long day at the Fancy Food Show as we rode the short trip from Moscone Center in San Francisco to the restaurant in a stretch limo - the only option we had as there wasn't a taxi in sight.
It was a good first time, but nothing compared to the trip I had a few years later when I went to visit his orchards, and his cool 1800's vintage vinegar "shed". It was during this trip that I feel like we became fast food friends, and have since had some wonderful raucous conversations on the phone about just about anything you can think of.
 Albert's encyclopedic brain is a joy to dive into. You never know what knowledge you will gain when you converse with him. It is the passion that he has for knowing, I believe, along with his previous life as a Chef, that brings him to blend his olives into an oil that is both sophisticated and entertaining, and age his vinegars into a series of flavors that are so clean and pure in their essence.
 But don't take my word for it, look to the expert judges at the Los Angeles County Olive Oils of the World Competition to understand the award winning taste that Albert achieves. For the last seven years, his oils have taken top honors. To see the awards, click here.
 Like a good film, although awards by your peers are always great for the ego, in the food world it is even better to have your creations used by the Chef's you respect the most. Today, Chef Alice Waters of the famed Berkeley establishment, Chez Panisse, is featuring both Chef's Pick
and Rock Hill Ranch.
To see a few of the other great restaurants using Katz & Co click here.
But, you don't need to be a famous Chef to appreciate these oils and vinegars - nor do you need to decide which one you like best - any one bottle will do, or better yet, one of each is a wonderful joy to behold.
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KATZ'S RED WINE TRIO VINEGAR
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 Okay, so I know that, at the moment, the Red Wine Trio Vinegar is the favorite of many chefs, but personally, I still like the Zinfandel Agrodolce.
I like it so much, I take it camping, and it is currently my hostess treat of choice when I visit friends. Shauna and the Chef like it so much it is in their pantry! It is so good and versatile .... from the first time I saw Albert reduce it into his Zinfandel Glaze in a pan, I was hooked!
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KATZ'S GRAVENSTEIN APPLE CIDER VINEGAR
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 In our store, we sample everything that doesn't need to be cooked first. And, we all have favorites that we like to share with "new" customers. It is this eye-opening moment, the classic PhD "student" who slaps their forehead when they suddenly get it. I love that. It is the reason why we sample in the store - we love the moment when the food speaks for itself. A drop of Andrea's San Giacomo Essenza Balsamic or a taste of June Taylor's Ketchup are some of my favorites.
When compared to others, you can taste the perfection the artist has created. Albert's Gravenstein Apple Cider Vinegar is another classic product that turns peoples minds to understand what food should really be like. It is not your run of the mill apple cider vinegar! There is no comparison between what you buy in the grocery store, and this delectable sweet treat. (okay, so it's not "sweet", but it is a treat!)
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KATZ'S ROCK HILL RANCH OLIVE OIL
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 If you have not tried Katz Rock Hill Ranch Olive Oil this year, it is one of the "must haves" of the year for us in oils. It has a flavor that is unique and punchy. If you like Italian, if you like your oil to speak to you, if you like the sun, then this California oil is for you! A bread dipper that doesn't hide behind the bread. A simple oil and pasta winner, Rock Hill Ranch stands out.
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 The Reed Avocados have gotten great marks so far (Good job, Peter and Bonnie!) What many don't know about avocados is that, as the avocado season continues, the avocados keep getting bigger — and richer. Those omega-3 oils just keep coming. So, if you like your avocados rich, smooth and luscious — try Reed Avocados from Herman Ranch.
Here are what some of our happy Reed Avocado customers are saying
"Just wanted to let you know I served your avocados with a tomato basil salad with olive oil and balsamic drizzle to about 7 dinner guests tonight. It was a HUGE hit. Creamy and luscious..."
- Jodi (New York and Connecticut)
"I just ate most of my first avocado. It was the best I have ever eaten! Wow! It was very easy to remove the skin and the stone. I want more!"
- Jim (Washington)
"I love your Reed Avocados. I especially like the fact that you can actually slice the avocado. With the small avocados, once you remove the pit, there is not much left there to slice, so they just fall apart".
- Edith (Washington)
Got a good story or tale to tell? Let us know and we might just send you something nice in your next order...
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Special Offer
 For each order (for any amount) you place during the month of August, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined -- but worth a minimum of $250.)
No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try'em you'll be hooked on them for life! fine print.
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See What You Missed In Previous Newsletters
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This week's recipes are all courtesy of Albert Katz of Katz & Co. Albert has a great collection of recipes that include not only his fabulous olive oils, but his amazing vinegars. Enjoy!
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